📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for perfectly roasted veggies!
2. Wash and dry your cauliflower. Then, cut it into bite-sized florets. Don't worry about being too precise; rustic is charming!
3. In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil. Make sure each floret is nicely coated, this helps with even roasting.
4. Now for the flavor explosion! Add 2-3 tablespoons of harissa paste (depending on how spicy you like it). I usually go with 2.5 for a great kick!
5. Season generously with salt and freshly ground black pepper. About a teaspoon of each should do the trick. Taste the paste and adjust the seasoning accordingly!
6. Spread the cauliflower in a single layer on a large baking sheet. Overcrowding will lead to steaming instead of roasting, a culinary crime I won't condone!
7. Roast for 25-30 minutes, flipping the florets halfway through. They should be tender on the inside and nicely charred on the outside—a symphony of textures!
8. Once cooked, remove from oven and let cool slightly. Serve as a side dish with other middle eastern flavors, like a creamy hummus or a lentil salad... Or just devour it straight from the pan; I won't judge!